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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Raspberry Coffee Cake

Makes: 12 to 16 servings
Prep 25 mins Stand 45 mins  + overnight Bake 375°F 35 mins
Raspberry Coffee Cake
Ingredients
  •  Nonstick cooking spray
  • 1  package 2-layer-size  yellow cake mix
  • 1  cup  all-purpose flour
  • 2/3  cup  warm water (120 degrees F to 130 degrees F)
  • 2  eggs
  • 1  package  active dry yeast
  • 1/3  cup  sliced almonds
  • 1  teaspoon  ground cinnamon
  • 1/3  cup  butter, melted
  • 1  cup  raspberry preserves
  •  Vanilla Glaze
  •  Fresh raspberries (optional)
Directions The day before::

1. Lightly coat a 13x9x2-inch baking pan or 13 1/2x9 1/2x3-inch disposable foil pan with cooking spray; set aside.

2. In a large bowl combine 1 1/2 cups of the cake mix, the flour, warm water, eggs, and yeast. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes, scraping side of bowl occasionally (mixture will be thick). Pour batter into the prepared baking pan, spreading evenly. Cover loosely and let stand at room temperature for 45 minutes.

3. Preheat oven to 375 degrees F. For streusel, in a medium bowl stir together the remaining cake mix, almonds, and cinnamon. Drizzle with melted butter; toss gently to combine. Spoon preserves in small mounds on top of batter. Sprinkle with streusel.

4. Bake about 35 minutes or until top is golden brown. Cool in pan on a wire rack. Drizzle Vanilla Glaze over coffee cake. Cut in 12 to 16 pieces. Tightly cover coffee cake in pan and let stand at room temperature overnight.

Tailgate day::

5. Tote coffee cake in pan at room temperature. If desired, sprinkle with fresh raspberries.

From the Test KitchenMust-have equipment:
  • 13 1/2x9 1/2x3-inch disposable foil pan (optional)
Vanilla Glaze
Ingredients
  • 1  cup  powdered sugar
  • 1  tablespoon  butter, softened
  • 1/4  teaspoon  vanilla
  • 3 - 4  teaspoons  milk
Directions

1. In a small bowl stir together powdered sugar, softened butter, and vanilla. Stir in milk, 1 teaspoon at a time, to make a glaze of drizzling consistency.

Nutrition Facts (Raspberry Coffee Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 404,
  • Fat, total (g) 12,
  • chol. (mg) 51,
  • sat. fat (g) 6,
  • carb. (g) 72,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 44,
  • pro. (g) 4,
  • vit. A (IU) 243,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 345,
  • Potassium (mg) 98,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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